Farmers Market Roundup!: Good Meats at Green City (Part 1)

By Chuck Sudo in Food on Jun 17, 2008 3:00PM

Farmers markets aren't always about getting the freshest available produce. You can also find some surprisingly tender, free range meats. Mendota-based Heartland Meats is a regular fixture at Green City Market and a longtime favorite of former and current Chicagoist food staffers, including your lovable food and drink editor.

Heartland owners John and Pat Sondgeroth raise Piedmontese beef. This line of cattle, naturally evolved from the Zebu and Aurochs breeds over centuries in the Alps, was introduced stateside in the early 80's. Piedmontese beef is well-regarded for its low fat and silky texture. During grilling season it takes an act of will to resist eating the tri-tip roast pictured above in one sitting. Upon first discovering this cut years ago when Heartland Meats was at the Federal Plaza farmers market, Pat Sondgeroth offered that all this cut needed for seasoning was a little bit of fresh ground sea salt and pepper. The Sondgeroths also own their own processing plant (inspected daily by the USDA) and vacuum seal and freeze every cut immediately after butchering.

We like to grill it for about 8-11 minutes per side for good grill marks, then take it off the grill and let it finish cooking to a medium rare. The meat slices wonderfully with a relatively sharp blade and can be used in salad or served as fajitas. Heartland Meats can also be purchased at Provenance Food and Wine, Joseph Baumgartner (953 W. Randolph), Olivia's market (2014 W. Wabansia) or Hyde Park Produce (1226 E. 53rd). A handful of restaurants also carry Heartland Meats including Ina's (1235 W. Randolph), Both Uncommon Ground locations and Flying Saucer Café (1123 N. California).